Wok and Roll Restaurant
Last inspected: Dec 1, 2025
55
Score
Across the available record, Wok and Roll Restaurant has five inspections on file, the first dated 2023. The most recent visit was on Dec 1, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Compared to the prior visit, inspectors found more to write up: 10 violations versus eight before.
Across the inspection history, insects, rodents & animals not present is the issue that surfaces most often, recorded three times.
Wok and Roll Restaurant's latest score of 55 falls below the Providence average of 80. On the whole, the file is mixed but not concerning.
5
Inspections
0
Critical latest
2
Major latest
8
Minor latest
Inspection History
Dec 1, 2025
Environmental Complaint
2 major violations. 8 minor violations. 5 corrected on site.
View 10 violations
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Spray bottles were labeled at the time of inspection.
7-102.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, noodles and chicken were placed hot in the refrigerator in containers greater than four inches deep. Noodles and chicken were placed on sheet pans to finish cooling at the time of inspection. Proper cooling methods reviewed with PIC.
3-501.15
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Meats located in 1 door reach-in freezer were observed uncovered and unprotected from contamination.
3-307.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front of kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment not in good repair or proper adjustment
Inspector notes: Tape was observed around the door of the 1 door reach-in. Equipment must be in good repair.
4-501.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the prep area are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the walk-in shelves, walk-in door, and hood system, have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean. The back storage shelve area has an accumulation of soil residue, droppings, and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients and cooked foods. Utensils used to dispense TCS and non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
55
Dec 11, 2024
Re-Inspection
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods (sauces) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm.
4-501.115
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. PIC informed.
6-202.15
78
Nov 27, 2024
Routine
1 critical violation. 5 major violations. 6 minor violations. 7 corrected on site.
View 12 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (chicken) were observed stored above ready-to-eat foods (soy sauce) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Handwashing done in improper location
(corrected on site)
Inspector notes: An employee was observed washing their hands at the 3 bay sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink.
2-301.15
Equipment or utensils not clean
(corrected on site)
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink or dishwasher.
4-601.11(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (grinder, rice cookers) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Egg rolls, crab Rangoon filling and pork were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents is not controlled as evidenced by droppings in kitchen. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Food storage containers not labeled with contents
Inspector notes: Working containers of spices are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Observed meats located in chest freezer uncovered and unprotected from contamination.
3-307.11
Gloves used incorrectly or not changed when required
(corrected on site)
Inspector notes: An employee was observed changing tasks and washing their hands with gloves on. SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
3-304.15(B)
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris. 1. Rolling racks (food residue) 2. Gaskets (food residue) 3. Walk-in cooler shelving (food residue) 4. Shelving throughout kitchen (food residue) 5. Grease trap (grease buildup) 6. Window ledge (rodent droppings) 7. Fryers (heavy grease buildup) 8. Hoods/vents (heavy grease buildup)
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food-contact surfaces: cleaned and sanitized
Inspector notes: The chlorine concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm.
4-501.115
39
Jun 21, 2023
Re-Inspection
1 major violation. 4 minor violations.
View 5 violations
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodent is not controlled as evidenced by droppings throughout kitchen area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Packaged food in direct contact with water or ice
Inspector notes: Inspector observed condensate(ice) from chest freezer in contact with various food product. Condensate drainage and other nonsewage liquids must drain into a drain.
3-303.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the dry food storage containers have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue, food debris and droppings. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-201.11
74
May 25, 2023
Environmental Complaint
2 critical violations. 2 major violations. 6 minor violations. 5 corrected on site.
View 10 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Chicken wings, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Disposed
3-501.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (chicken and eggs) were observed stored above ready-to-eat foods (containers of vegetables) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Ready-to-eat food not date marked
(corrected on site)
Inspector notes: Various food product was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Unnecessary items or litter present on premises
Inspector notes: The floor tiles throughout kitchen and dining area is in poor repair. The physical facilities must be maintained in good repair.
6-501.114
Food stored improperly or exposed to contamination
Inspector notes: Rice and sugar were observed stored on the stairs in the kitchen area. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the: 1.rice cookers 2.dry ingredient containers 3.shelves throughout kitchen 4.rolling racks 5.1 door freezer 6.prep unit refrigerator shelves have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the kitchen area do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors and walls throughout the kitchen area has an accumulation of soil residue ,food debris, and grease/oil. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-201.11
45
Frequently Asked Questions
When was Wok and Roll Restaurant last inspected?
The most recent health inspection at Wok and Roll Restaurant on file is from Dec 1, 2025. The public record contains five inspections in total.
What is the most common violation at Wok and Roll Restaurant?
Across the inspection record, insects, rodents & animals not present has been cited three times, more than any other issue at Wok and Roll Restaurant.
How does Wok and Roll Restaurant compare to other restaurants in Providence?
Wok and Roll Restaurant most recently scored 55 out of 100, which is lower than the Providence average of 80.
Has Wok and Roll Restaurant's inspection record improved over time?
No. Recent inspections at Wok and Roll Restaurant have flagged more violations than earlier ones, ticking from about eight per visit to around 10 more recently.
What does a medium risk rating mean?
A medium risk rating at Wok and Roll Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Wok and Roll Restaurant inspected?
Based on the inspection history on file, Wok and Roll Restaurant is inspected around two times per year on average.
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